Line a 10cmx10cmx4cm-baking tray with a sheet of baking paper, leaving a few inches of overhang on the sides to allow for easy removal • Set aside • In a food processor, process oats and nuts until they have broken down and the mixture resembles a rough crumble • Add coconut oil, cacao powder, and continue processing until all the ingredients are well incorporated and the dough begins to stick together • Transfer the dough into the prepared baking tray, using your fingers or a spatula to ensure that it is pressed down firmly and evenly • To make the filling, add the dates, cocoa powder, and water to the now empty food processor, and process until the dates have broken down into a paste • When you’re happy with the consistency, transfer the date fudge to the baking tray and evenly spread the fudge over the oat mixture • Sprinkle the pomegranate over the top and gently press it down with your fingers • Refrigerate for at least 1 hour before cutting into (approx. 3) bars. [/ig_text][/ig_column][/ig_row]

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